1. Preheat oven to 400°F. 2. Cut the tops off the green, red, and yellow peppers. 3. Place peppers on a shallow pan in the oven and roast until the skin begins to bubble and separates from the flesh- about 15 minutes. 4. Turn frequently to allow all sides to roast. 5. Remove from the oven and let cool. 6. Peel the peppers, make one slit in the peppers to open. 7. Remove and discard the seeds. 8. Coarse-chop the roasted peppers and set aside. 9. This is the only time you will use your oven. 10. CHEDDAR CHEESE: Shred cheese and set aside in a separate bowl. 11. RICOTTA CHEESE MIXTURE: Wash the spinach leaves well; remove and discard the stems from the spinach. 12. Do not dry spinach. 13. Place in a saucepan on the stove over medium heat. 14. There should be sufficient water left on the leaves, to cook the spinach until it wilts; additional water may be added if you feel it necessary. 15. Remove cooked spinach from pot and place in a colander over a bowl, to drain. 16. Squeeze any excess water from the spinach. 17. Chop the spinach finely. 18. Mix well with Ricotta Cheese, grated Parmesan cheese, and set aside. 19. CRAB MEAT MIXTURE: In a large skillet, heat, the olive oil over medium heat. 20. Saute crab meat, and chopped green onions. Remove from heat and set aside. 21. TOMATO MIXTURE: To the pan add: skinned and chopped Roma tomatoes; grated fresh carrot, black and green olives, celery, Tabasco, Cayenne and salt. 22. Mix well and cook, 5- 7 minutes; just long enough to heat the ingredients though. 23. Remove from heat and let it cool. 24. In a mixing bowl: Add Ricotta cheese mixture, crab meat mixture, tomato mixture; and fresh cilantro; turn over a few times to mix the ingredients. 25. Scoop onto tortillas, make tidy pockets by folding bottom up and then the two side inches. 26. Top with the shredded cheese. 27. Serve with beverage of your choice. ---------------------------------------------------------------------------
Nutrition
Ingredients
